Needlework Acupuncture
Picture

blog: what i cooked this week

I wrote this blog from 2018-2020 to correspond with dishes I cooked at the St.Petersburg Saturday Morning Farmer's Market, to introduce market-goers to recipe ideas or foods they may not have worked with, and to feature in-season produce from our beautiful, local farmers.  I hope you continue to enjoy these recipes!
  • Home
  • Max Lewis, L.Ac., C.SMA
  • Herbal Medicine
  • Acupuncture
  • Structural Body Work
  • Food Therapy
  • Prices/Packages
  • Blog
  • Links

12/8/2018

Imambaldi: Turkish Eggplant, onion and tomato

1 Comment

Read Now
 
Imambaldi, or Imam Bayildi, or as I thought it was called growing up, "mumbaldi," is a Turkish stewed eggplant dish that is incredibly simple, and deceptively good.  I recently learned that the name means "the Imam cried," because legend has it that this last-minute dish served to him was so good.  According to the Internet, Imam Bayildi is said to be a stuffed eggplant dish, but my mother always made it this way which is much simpler (and I would bet, even more satisfying).  My mother learned this dish from her mother-in-law, whose husband spent time living in Turkey.  She would serve it as an appetizer with bread, to soak up the savory oil.  Years later, we would toss Imambaldi with pasta for dinner.  It could also easily be served with rice, lentils and greens for a delicious whole meal.  


​Imambaldi: Turkish Stewed Eggplant, Onion and Tomato


1/2 cup olive oil (or vegetable oil)
2 medium eggplants (or 1 large), peeled and sliced in rounds
2 medium onions, halved and sliced
3/4 pint cherry tomatoes, halved (or 3 large tomatoes, quartered)
1 t salt, or more to taste
1/4 cup red wine vinegar

Layer the eggplant and onion slices in a large pot with the olive oil, cook on med-high heat, stir occasionally.  When it starts to cook, add the tomatoes and salt.  Reduce heat to low, stir occasionally, cook for 45 minutes.  Turn off the heat and stir in vinegar.  Serve at room temperature with toasted bread or a flatbread.
​

Share

1 Comment
Amelieclavier link
7/6/2023 07:05:19 pm

Apppreciate your blog post

Reply



Leave a Reply.

Details
    Picture

    Author

    Max Lewis is a licensed Acupuncture Physician in St. Petersburg, FL.  Previously, she co-owned and operated a much loved vegan/vegetarian/macrobiotic restaurant called Tofu A Go-Go! in Provincetown, MA.  Her experience and knowledge of food and natural healing eventually led her to pursue a career in acupuncture and Chinese herbal medicine.

    She firmly believes that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing.

    This blog brings you Vegan Dishes by Dr. Max, from the Taste Cart at the Saturday Morning Market in St. Pete featuring seasonal organic and abundant produce, grown by our very own local farmers, and recipes of What I Cooked This Week.  Enjoy your vegetables!

    RSS Feed

    Archives

    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018

    Categories

    All

    RSS Feed

Copyright Needlework Acupuncture © 2022
  • Home
  • Max Lewis, L.Ac., C.SMA
  • Herbal Medicine
  • Acupuncture
  • Structural Body Work
  • Food Therapy
  • Prices/Packages
  • Blog
  • Links